Most risottos focus on bold cheeses or luxurious seafood, but this version takes a different turn. It’s a celebration of fall’s purest flavors—savory butternut squash blending seamlessly into creamy arborio rice, with a whisper of garlic and shallots. The addition of fresh spinach introduces a vibrant, earthy note that brightens each bite.
I love preparing this dish when the air turns crisp, and the kitchen fills with the warm, sweet scent of roasted squash. It’s a remarkable way to savor seasonal produce while creating something unexpectedly lush and comforting. Plus, it’s surprisingly quick for such a hearty, satisfying meal.
WHY I LOVE THIS RECIPE?
- Personal truth: I can’t resist the smoky sweetness of roasted squash mingling with creamy rice.
- Joy: The vibrant green spinach adds a fresh punch that lifts the dish from simple to special.
- Chaos: It’s a one-pot wonder, minimal fuss, maximum flavor—perfect for busy weeknights.
- Pride: Watching the rice reach that perfect al dente, velvety finish feels so rewarding.
- Relief: It’s a cozy plate that warms both the stomach and the soul, especially on chilly days.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to stir too aggressively—scorched bits in the bottom and a smoky aroma. Use gentle, steady stirring instead.
- DUMPED too much liquid at once—ended up with a soupy mess. Add broth gradually, one ladle at a time.
- OVER-TORCHED the squash—burnt flavor took over. Roast at medium heat and keep a close eye.
- UNPLANNED in the freezer during simmer—caused icy bursts. Keep the heat steady and cook uncovered if needed.
QUICK FIXES THAT SAVE YOUR DAY
- When rice is too firm, splash in a little hot broth, then stir until silky.
- Patch a too-dry risotto with a splash of warm water or more broth.
- Shield burnt bits with a paper towel, then start a new batch of broth quietly.
- When spinach wilts too fast, quickly cover to trap heat and slow down cooking.
- When aroma is bland, add a pinch more salt or a squeeze of lemon for brightness.
Creating this risotto is about embracing the flavors of fall with a simple, mindful approach. The toasted aroma of squash and the slight chew of perfectly cooked rice bring comfort in every bite, especially during colder months.
It’s a dish rooted in seasonal pride, made memorable by its straightforward ingredients and the slow magic in each stir. Sometimes, the most humble ingredients turn into something truly special when handled with a little care and attention.
Creamy Butternut Squash and Spinach Risotto
Equipment
- Baking sheet
- Large skillet or saucepan
- Wooden spoon or spatula
- Ladle
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 tablespoon olive oil for roasting
- 1 cup arborio rice for creamy texture
- 2 cloves garlic minced
- 1 shallot shallot finely chopped
- 4 cups vegetable broth heated
- 2 cups fresh spinach roughly chopped
- to taste salt and pepper for seasoning
- 2 tablespoons butter or olive oil for finishing
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with a tablespoon of olive oil, then spread evenly on a baking sheet. Roast for about 25-30 minutes until the squash is tender and caramelized at the edges. Remove from oven and set aside.
- Warm the vegetable broth in a pot over low heat to keep it hot during cooking. In a large skillet or saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped shallots and minced garlic, cooking gently until fragrant and translucent, about 2 minutes.
- Add the arborio rice to the skillet, stirring constantly for 1-2 minutes until the rice is lightly toasted and translucent at the edges. This helps the rice release its starch, making the risotto creamy.
- Begin adding the hot vegetable broth, one ladleful at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladle. Repeat, stirring steadily, as the rice gradually becomes tender and creamy, about 18-20 minutes.
- Once the rice is al dente and the mixture is creamy, fold in the roasted butternut squash pieces. Stir gently to distribute evenly and allow the flavors to meld for about 2 minutes.
- Stir in the chopped spinach, cooking just until wilted and vibrant green, about 1-2 minutes. Season with salt and pepper to taste. Remove from heat.
- Finish the risotto by stirring in butter or olive oil for added richness and shine. Serve immediately, garnished with additional herbs if desired.
Notes
In the end, this butternut squash and spinach risotto is a reminder that the simplest ingredients can deliver the most warming and satisfying meals. It’s perfect for chilly evenings or when you need a gentle nudge to enjoy the tastes of fall.
Sharing this with loved ones or savoring it solo, the dish feels like a quiet celebration of the season’s bounty. A bowl of this warm, velvety rice, with its subtle sweetness and vibrant greens, is a perfect way to slow down and appreciate the quiet beauty of harvest time.
